SESAME ROASTED PUMPKIN, MUSHROOMS + NOODLES

Serves 4 | Preparation time 10mins | Cooking time 40mins

Ingredients

  • Pumpkin, 800g Kent, cut into 3cm wedges
  • Mushrooms, 200g halved
  • Sesame oil, 2 tsp
  • Soy sauce, light 2 tsp
  • Sesame seeds, 2 tsp
  • Noodles, 340g thick egg style (alternatively use udon or soba depending on preference)
  • Edamame, 1 cup frozen, peeled
  • Carrot, 1 finely shredded
  • Spring onion, 1 thinly sliced

Method

  1. Preheat oven to 200o Grease a large baking tray. Place pumpkin, mushrooms, half the oil and half the soy sauce in a large bowl and toss to combine.
  2. Remove pumpkin from bowl and arrange in a single layer on prepared tray. Sprinkle with sesame seeds. Bake for 30mins or until pumpkin is just tender. Add mushrooms and bake for a further 10mins or until tender.
  3. Meanwhile, cook noodles in a saucepan of boiling water according to packet instructions, adding edamame for last 2mins of cooking. Drain well, reserving ½ cup cooking liquid.
  4. Divide noodle mixture among serving bowls. Top with pumpkin mixture and carrot. Sprinkle with spring onion. Combine remaining oil, soy sauce and reserved cooking liquid in a small bowl and drizzle over pumpkin and noodle mixture to serve.